Fusilli Primavera With shrimp
Published November 3, 2001
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound thin string beans
6 ounces baby carrots, peeled
15 asparagus tips
12 ounces medium shrimp, peeled and deveined
10 ounces cherry tomatoes, halved if large
1 yellow bell pepper, seeded and sliced
6 large radishes, sliced
1 pound fusilli pasta
¼ cup chopped fresh parsley
¼ cup extra virgin olive oil
Salt and pepper to taste
Nutritional analysis per serving (6 servings)
68 grams carbs; 91 milligrams cholesterol; 460 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 6 grams fiber; 786 milligrams sodium; 24 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
- Step 2
In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
- Step 3
Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.
Private Notes
Comments
Very bland but with additional herbs and infused olive oil it was a hit,